Lentil (3)

All types of lentils and how to cook them properly

I will not tell you that lentils are an excellent source of protein, slow carbohydrates, fiber and many nutrients it is. I want to briefly talk about lentil species (some of them much better to use), so you can competently introduce it into your diet.

So, the three main parameters:

1. The size of grains (lentils sometimes small, sometimes large).

2. Processing grains.

2.1. Grains come in the shell, are already treated without it, and there are unwrapped and chopped, that is crushed grain.

2.2. Seeds in the shell keep their shape, do not boil soft and perfect for side dishes, salads, for stews, for soups, which need whole beans.

2.3. Grain without a shell – soft and well suited for soups, mashed for side dishes in the form of mashed potatoes, to cereals, to sauces, spreads, dips.

3. Varieties.

Varieties are very many, they, perhaps, understand only a botanist, but the average person could remember are the main types of lentils, which we offer manufacturers:

3.1. Brown (the most popular variety-representative – Spanish Pardina).

This variety in the shell – don’t fall apart, it is recommend to soak before cooking. I put it in meat soups and stews, in salads, as a garnish, too.

3.2. Green is unripe brown.

Everything is the same as with brown, but only soak it is not necessary.

Separately say about the French green Puy variety. She has a small grain green-black marble color, the taste is very pleasant. Pay attention to her.

3.3. Yellow is the green beans without shell.

The taste is very pleasant, a little nutty. Fall apart quickly, so it is suitable for dishes requiring a consistency (mashed potatoes, thick soups, porridge, sauces, etc.).

3.4. Red/pink (Egyptian) – it is brown lentil without skin.

As yellow and fall apart quickly, even faster. Apply similarly. Keep in mind that in the process of cooking it becomes yellow.

3.5. Black (Beluga).

This is the most glamorous kind of lentils, like Beluga caviar. Lentils in the shell, do not fall apart, but quite tender and tasty. Perfect as a garnish and in salads.

Thus, knowing just these basics, you can properly choose what kind of lentils to use. I recommend to try each variety to determine from taste preferences.

Roast spicy pumpkin, goat cheese/feta and chickpeas/lentils salad

This salad may well become a full dinner or lunch.

Recipe for 4 servings:

1. chickpeas.

You can use canned chickpeas (you need 200g) or cook it yourself (100g dry) in any convenient way (here described in detail how I do it).

Also this salad I cook with green/brown lentils. Usually the method of cooking is indicated on the package, but I will still tell you how I cook it: I wash the croup, pour clean water so that it covers all the lentils and there is a reserve of several centimeters, bring it to a boil and cook for 10-15 minutes. After 7 minutes of cooking I try, sometimes it is ready earlier. I throw it in a colander, ready.

Lentils do not absorb water as much as chickpeas, so it needs about 150g, in the finished form it will be 200G.

2.Pumpkin.

About 700g pumpkin butternut peel off the skin and seeds, cut into segments, put on a baking sheet, sprinkle 2H. L. cumin and paprika, salt/pepper to taste, drizzle with olive oil, mix well and distribute in one layer. Bake at 180C for about 25 minutes, then stir in the pumpkin for another 10 minutes to brown it on all sides.

Life hack.

When I cook a large pumpkin, I simultaneously (on one baking sheet) bake it for different salads (recipes here and hereSpices are used differently, but if you do not mix the pieces, they do not interfere with each other. Great time saver!

3. assemble the salad. Tear a handful of arugula or mixed lettuce and leaves from 1 mint stalk and place on each plate, then spread the warm pumpkin and chickpeas, leaving the top curd goat cheese or feta (30g per serving), and finish with baked pumpkin seeds, chopped cilantro and dressing (per serving: 2stl. L olive oil, 1stl. lemon juice, salt / pepper to taste).I won’t say it’s delicious, because it tastes really good!

But the option with lentils, though here I forgot to throw seeds when photographing. It’s good that in the process of eating yavspomnila, they are much tastier, do not forget these details;)

Tomato-lentil curry soup with coconut cream and cilantro

The recipe for this soup was born spontaneously and immediately became one of my favorites. Incredibly fragrant, with an oversized multi-faceted taste. A bit similar to Indian dal, only more delicious;)

Ingredients:

• Tomatoes in own juice (cut pelati) or tomato passata – 400g 2 banks,

• Carrots – 2-3 pieces of medium size (basically a carrot can not put or replace a piece of pumpkin, the equivalent weight of carrots)

• 2 large onions,

• Red/yellow lentils – 500g,

• Chicken/vegetable broth 2-2. 5 liters (amount of broth depends on the degree of thickness of soup you like)

• 200 ml (half cans) coconut cream, or two-thirds of banks fat coconut milk,

• 5 cloves of garlic,

• 2 tbsp grated ginger,

• Yellow curry paste to taste (I have 5 tbsp Aroy-d),

• Sweetener – 2-3 tbsp (I have the Jerusalem artichoke syrup),

• Butter ghee or vegetable oil – 2 tbsp,

• 3 Bay leaves

• Ground cumin (Jeera) – 1 tsp or to taste

• Ground coriander – 1 tsp or to taste

• Ground red chili pepper – to taste (add gradually at the end of cooking),

• 2 tsp turmeric,

• 2 sticks of cinnamon,

• 3 gvozdichki,

• 4 cardamom pods,

• Salt and pepper to taste.

UPD. I recently tried to cook this soup with chickpeas and sweet potato. Put 2 cans of chickpeas (480g or boiled), plus 1 large sweet potato, cut into small cubes, and lentils used in 2 times less. Yam is put into the soup along with the lentils and the cooked chickpeas along with Try this option – very tasty!

For serving (every ingredient):

• Lemon juice or lime juice (1 bowl juice large slices)

• Cilantro (1 plate 2-3 tbsp coarsely chopped leaves or stems but don’t throw away, and then cook them in the broth),

• Flatbread (naan, chapatti, roti) or thick pita bread for serving.

Just want to mention that a huge set of spices makes the taste very interesting. If you are not at home a few spices, you can these ingredients do not use. If you have absent most of the spices I recommend all to acquire them and to make this crazy flavorful dish exactly according to my recipe;)

How to do:

1. Lentils, rinse and drain in a colander.

2. All vegetables should be washed. Finely chop the onion, carrot (pumpkin) to grate on a coarse grater, ginger RUB on a small grater, garlic skip through the press or chop with a knife. Banks with milk and tomatoes and rinse under running water and access to all the ingredients were ready.

3. A pan (preferably thick-walled) heat over medium heat, then medium heat and heat it in oil, then throw all the whole spices (cinnamon, cardamom, cloves and Bay leaf). Fry until bright flavor, stirring constantly with a spatula. Then add the spices to the onions and carrots.

4. When onions and carrots are Golden, put them ginger and curry paste, cook for another couple of minutes, then add the garlic, cook for another 30 seconds. Then immediately remove from AREVA cardamom and cloves, and add to the lentils, broth, cumin and coriander.

Now you only have to bring the soup to a boil, reduce the heat and simmer until lentils soft, about 25 minutes.

Important. Cardamom and cloves I clean, because they have enough to give its flavor, and so they then in the dish not interfere. Bay leaf and cinnamon leave, because they are very easy to notice and catch, for example, when pouring soup into a bowl.

5. When the lentils are cooked, add to the tomatoes and turmeric. Bring to a boil, stir, dalaam coconut milk/cream, again over low heat, bring to the state of the boil (the lid is not closed, otherwise the milk may curdle), and switch off immediately. Now that you have to balance the taste with salt, pepper, sweetener and chili pepper. The aroma should bring to mind and move to a warmer climate, the taste should be spicy and slightly burning with a pleasant sweetness.

6. Flow is no less important than the recipe of the soup. Pour it into a deep saucer, fill out a handful of chopped coriander, sprinkle generously with lime juice, a splash of cream can back splash of beauty and provides this splendor with fresh bread. Ideally, if it is hot. You’ll go crazy from the delicious guarantee!